~ food & colour

Ham Hock, Spinach and Potato Salad with Mustard Dressing

This week’s recipe uses ham hock, spinach and new potatoes to create a delicious dish. The dijon mustard acts to lift the ham hock and bring all the flavours together.

I am cheating by using supermarket prepared ham hock. For a recipe to make your own ham hock I recommend this one (first 6 steps). This is also a great recipe for using up leftovers from a roasted ham.

Ham Hock, Spinach and Potato Salad with Mustard Dressing – for four

Wash and halve 750g new potatoes and add to salted boiling water until cooked, normally 15-20 minutes depending on size

Meanwhile prepare the mustard dressing. In a bowl mix two teaspoons of dijon mustard with four teaspoons of olive oil and a small squeeze of lemon juice.

Whisk until all the ingredients are combined. Taste and if needed adjust the quantities

Once the new potatoes are cooked, drain and place back in the pan.

Add 200g of ham hock and combine with the potatoes. Cook for two minutes

Once the ham hock has been heated through, layer the washed (and still dripping) spinach leaves on top of the potatoes

Cover with a lid and steam for 1.5 minutes

Place everything in a large bowl and add the mustard dressing. Combine the ingredients and serve

Last week I was in Barcelona for a short break. Some shots below of the vibrant city.